Prep time: 15 minutes | Cooking time: 30 minutes | Servings: 5
Ingredients
- 10 cups water
- 1 pound egg noodles
- 1 tablespoon olive oil (or vegetable oil, divided in half)
- 3 cups bean sprouts
- 1 cup bamboo shoots (thinly sliced)
- 1/2 cup carrots (shredded)
- 1/2 cup shiitake mushrooms (dried, soaked, stems removed, and thinly sliced)
- 2 green onions (thinly sliced)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
Live Well Tips
- Using whole wheat spaghetti in place of egg noodles adds more whole grains and fiber into your meal.
- Replacing sugar with honey is a good way to sweeten your dish.
- Carrots are in season all year round and can come in different colors like yellow, white and purple.
Directions
- Wash hands with soap and water.
- In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” about 5 – 7 minutes, drain and set aside.
- Heat 1/2 tablespoon oil in a non-stick wok or pan over high heat, swirling to coat the pan. Add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
- Add remaining 1/2 tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
- Return noodles to the wok, add salt, sugar and soy sauce.
- Stir to combine and serve.
Cook Together! Making Recipe with Kids
Noodles are always a favorite, even with picky eaters! Add different vegetables to create a bright and healthy dish together. This recipe gives kids a chance to try a few different kitchen skills.
Easy Tasks
- Gather ingredients and equipment.
- Wash fresh foods, drain, and pat dry.
- Soak mushrooms
Intermediate Tasks
- Remove mushroom stems
- Measure and mix together ingredients for sauce
- Measure water
Difficult Tasks
- Shred carrots with grater
- Slice bamboo shoots, carrots, green onions and mushrooms
- Heat and boil water
Nutrition Facts
Serving size 1 1/2 cups: Calories–421; Protein–15g; Carbohydrate–73g; Total Fat–8g; Saturated Fat–2g; Cholesterol–76mg; Fiber–5g; Sodium–511mg; Vitamin C–8mg; Vitamin A–126mcg; Iron–5mg; Calcium–64mg
Adapted from EatFresh, California DSS